Ingredients

Group 1
Ingredient
KG
BAKELS WHOLE WHEAT BREAD MIX
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.120
Total Group: 1
Total Weight: 3.140

Method

1. Place Group 1 into mixing bowl and mix for 12 minutes or until the dough is well developed.
2. Allow dough to rest for 8 – 10 minutes.
3. Scale and mould 500gm of dough into desired shape (open top and sandwich).
4. Prove the dough at 37°C and humidity 75.
5. Bake the dough at 220°C

Ingredients

Group 1
Ingredient
KG
BAKELS WHOLE WHEAT BREAD MIX
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.120
Total Group: 1
Total Weight: 3.140

Method

1. Place Group 1 into mixing bowl and mix for 12 minutes or until the dough is well developed.
2. Allow dough to rest for 8 – 10 minutes.
3. Scale and mould 500gm of dough into desired shape (open top and sandwich).
4. Prove the dough at 37°C and humidity 75.
5. Bake the dough at 220°C

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